Monday, March 27, 2017

California Chicken Flatbread with Chipotle Ranch Sauce

This is the recipe I searched all over town for good flat bread and finally made my own (see previous recipe). This was so good and made the perfect individual size pizza. You could top any way you like but I like this combination. I followed it pretty close just did a variation for the Chipotle Ranch sauce. Yummy!

California Chicken Flatbread with Chipotle Ranch Sauce
  • 4 small flatbread or naan
  • 2-3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • ½ to 1 cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
  • 1 boneless skinless chicken breast, cooked and diced 
  • 4 slices cooked bacon, chopped
  • 1 avocado, sliced or diced
  • ½ red pepper, diced
  • 1 tablespoon packed cilantro leaves, roughly chopped
  • 1/2 cup ranch dressing
  • 1 chipotle pepper with a teaspoon of adobo sauce (I buy a small can in the Mexican section of the grocery store, use what I need for a recipe and freeze the rest)

  1. Preheat oven to 350 degrees.  Warm olive oil in a small saucepan, then add minced garlic, cook for about 30 seconds till fragrant. remove from heat. Next, dice chicken and set aside. I also dice my bacon, avocado, bell pepper and cilantro. 
  2. Brush flatbread with olive oil and garlic mixture. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a parchment lined baking sheet  and bake in the preheated oven for 10-15 minutes until cheese is completely melted.
  3. While flatbread is baking, I puree together ranch dressing and chipotle with adobo sauce in a small food processor.  (you can also add a dash or two of lime juice and pinch of sugar to the sauce) I place my chipotle ranch sauce in a squeeze bottle. When flatbread is finished baking , top with avocado, and cilantro. Drizzle with chipotle ranch dressing and serve immediately.
  4. Enjoy!

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